Chole Ki Dal Ka Parantha Food

MUNG CHOLE KI DAL

Steps:

• Mix the dals and clean them.
• Now wash the dals properly.
• In a pressure cooker, put dal, water, ginger, garlic, turmeric, salt, chili powder and close.
• Place cooker on maximum heat and bring it to full cooking pressure.
• Now reduce the heat to medium and cook for 15 minutes.
• Do not take the steam out.
• Let it cool gradually.
• Meanwhile, heat oil in a frying pan.
• Fry cumin and turn off the heat.
• Now add green onions and garam masala.
• Since the oil is hot, onions will get cooked a little.
• In case you are using normal onion, you will have to fry it a little.
• Pour this mixture on dal and stir.
• Give dal another boil and serve hot.

MAA CHOLE KI DAL(URAD AND CHANA DAL)

Steps:

• Wash dals very well.
• Cook themwith ginger,garlic salt,chili powder and tumeric till done.
• heat the oil and fry onion until till golden.
• add onion with oil in dal.and cook for 5 mins now add mint and coriander leaves.
• and serve with rice or roti.

MOOLI PARATHA / PUNJABI MOOLI KA PARATHA / RADISH PARATHA

Steps:

• Wash and Peel radishes. Grate it in a grater. Add little salt in this and keep it aside for 10 or 15 minutes.
• Now taka a big bowl and add two cups of wheat flour. Add carom Seeds, salt and oil to this. Mix well. Add radish juice (radish squeezed water) or plain water.
• Knead in to smooth dough. Cover the dough and keep it aside for 15 to 20 minutes.
• By this time squeeze out the water from the grated radish with your palm to release its juice. (Remember; don't discard this juice since it's so medicinal).
• Add Salt, Coriander leaves, chopped Green Chilly, Ginger Paste, Amchur Powder, Red Chilly Powder and Garam Masala to the grated and squeezed radish. Mix it with a spoon.
• Divide the shredded radish mixture into eight equal portions. Keep it aside.
• Now divide the dough into eight portions and make smooth balls.
• Take one ball and dust it with wheat flour. Roll in to small roti.
• Now take one portion of the radish mixture and place it over the middle of the rolled roti.
• Fold it by gathering the edges from all sides and seal it properly by gently pressing.
• Roll it gently in to medium sized parathas.
• Heat a tawa on medium heat. Spread 1 tsp ghee.
• Place one rolled paratha on the tawa and cook until tiny air bubbles starts to appear.
• Flip the paratha and gently press it with the back side of your spatula. At the same time spread ghee over it.
• Again flip the paratha and cook it for few seconds or until you get to see slightly black spots appearing.
• Repeat the same with the rest of the parathas.
• Serve Punjabi Mooli Paratha hot with pickle, curd and butter.

CHANA KI DAL KA HALWA

Steps:

• In a dish soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.
• heat the oil add the boiled chana lentils with water and milk powder. When it starts boiling add the sugar. Keep stirring until it turns dark brown. When all of the water evaporates, it will come to a soft consistency. Garnish with almonds.